Antipasto Salad ii   

Ingredients :
2	cup	whole button mushrooms
1	cup	canned artichoke hearts
1	tbl	olive oil
1	cup	balsamic vinegar
2	tbl	red wine, optional
1	tsp	basil
1	tsp	oregano
1	tsp	salt
1/2	tsp	black pepper
1	x	romaine lettuce, chopped
1	x	english cucumber, sliced
2	stalk	celery, julienned
4	lrg	tomatoes, cut into eighths
4	x	green onions, cut in half
		lengthwise
1/2	cup	radishes, quartered

How to cook :

In a large bowl, combine mushrooms, artichoke hearts, olive oil, vinegar, wine, basil, oregano, salt, pepper.
Toss, set aside & let marinate at room temperature for 30 minutes.
Arrange chopped lettuce on a large platter, strain mushrooms & artichokes from the marinade & place in centre of lettuce.
Arrange remaining vegetables around centre.
Drizzle remaining marinade ove antipasto & serve.

Tags : Salads Ethnic Vegetables

---

You may interested in these dishes :

Country Cherry Pie   
In a bowl, stir together flour and salt; cut in lard till pieces are the size of small peas. Sprinkl...

Lapland Biscuits   
BEAT EGG YOLKS 4 TO 5 MINUTES OR UNTIL THICK AND LEMON COLORED. ADD SUGAR, FLOUR, MILK, BUTTER AND S...

Roasted Beet and Arugula Salad   
8 SERVINGS DAIRY-FREEThis colorful salad is perfect for a special occasion because it's not every da...